Description

Fall and winter evenings call for dishes that warm both the heart and the home. Cranberry Glazed Chicken with Carrots & Sweet Potatoes is the perfect recipe to bring cozy comfort to your dinner table. Tender chicken, roasted carrots, and sweet potatoes, all elevated by a tangy cranberry glaze, create a dish that is both visually stunning and delicious. Inspired by holiday traditions, this recipe takes the nostalgic flavor of cranberry sauces and transforms it into a weeknight-friendly meal that’s healthy, festive, and sure to impress family and friends.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 cups carrots, peeled and cut into sticks
2 cups sweet potatoes, peeled and cubed
1 cup fresh or frozen cranberries
¼ cup honey or maple syrup
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Place the carrots and sweet potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder, paprika, salt, and pepper, and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
In a small saucepan, combine cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a glaze. Remove from heat and set aside.
Pat the chicken breasts dry with paper towels. Rub with the remaining olive oil, salt, and pepper. Place the chicken on the same baking sheet as the vegetables, leaving space around each piece.
Brush a generous amount of the cranberry glaze over each chicken breast. Reserve some glaze to serve on the side.
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let the chicken rest for 5 minutes before slicing. Drizzle with any remaining cranberry glaze and garnish with fresh parsley. Serve immediately for the best flavor.

Notes

Fresh cranberries are preferred for a tart flavor, but frozen works if slightly thawed.
Ensure vegetables are cut into even pieces for uniform roasting.
Extra glaze can be served on the side or brushed again halfway through cooking for more flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.
For variation, add fresh thyme or rosemary to the glaze, or a pinch of cayenne for a sweet-and-spicy twist.

Prep Time: 15 minutes
Cook Time: 30 minutes